Posts Tagged 'pastry'

Michael Laiskonis, pastry chef of Le Bernardin, recognizing that he himself is an offender, ponders whether or not he should be plating desserts with extra flourishes:
I find myself in a dilemma over tiny dots. And thin lines. And smears, bubbles, and dusts.
I've mentioned from time to time the importance of the essential, and the subtractive [...]